Choice Ribeye Lip-on Bone in

Medium rare (bit of pink), but it’s super tender, juicy, and full of flavor in every bite! (Note: this is a 2” cut).

Author

Dustin Resendez

Prep Time: 00:15

Recipe Time: 02:30

Temperature : 135F / 57.2C

Ingredients

• Salt
• Pepper
• Famous Dave’s Steak and Burger seasoning
• Extra Virgin Olive Oil
• Butter
• Rosemary

Directions

1. Thaw steak and pat dry.
2. Salt to taste. If a thick cut, use more salt than normal.
3. Add your pepper.
4. Add Famous Dave’s Steak and Burger seasoning (or whatever you like).
5. Vacuum seal. If you don’t have a food saver, just use a zip lock bag and get out as much air as you can!
6. Once you reach the desired temp (or close to) throw in your steak! I didn’t start the timer until it was up to 135°.
7. Use a Pyrex glass bowl and submerge it in water to keep your meat from floating to the top.

Finishing Steps

1. Once done, take the steak out of the package and pat it dry. You can keep the juice for basting if you want
2. Use a pan and crank up the heat for searing. You want it super hot to keep all that flavor in. Then toss in some extra virgin olive oil (once it starts to emit some light smoke, it’s probably hot enough to sear). Don’t sear for more than 90 seconds.
3. Flip the steak to sear the other side. For the last 30’ish seconds or so, throw in some butter and add the rosemary. Use a spoon for the excess in the pan and pour on top of the steak for a nice baste. This is where you can use the remaining juice from the bag after pulling out of the pot.
4. All of your herbs will be on one side. Go ahead and run your hand across the top of the steak and any herbs that fall off can be rubbed onto the backside.
5. BEFORE you cut into your masterpiece, wrap your steak in foil and let it rest for about 15’ish minutes. Then discard the foil, carve and serve!